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I love Mini Cupcakes

Lea Romingquet

C'mon!  They're almost perfect!  You get the full flavor of a standard sized cupcake, but in one bite!  They're perfect for parties at bars, and wonderful for tiny hands for your toddler's birthday party.  You can eat four mini cupcakes almost guilt free, as combined they're the size of one standard cupcake. 

I make any cupcake standard sized or mini sized.  They're so cute, you may never go back.

Tropical Cupcakes with Pineapple Topper

Lea Romingquet

I've always wanted to try my hand at a tropical cupcake.  I'm an avid pintrester and saw cupcakes made with a pineapple flower topper and had to try it.

I made a yellow coconut cake base, basic cream cheese frosting and topped with the pineapple flower.

To make the flower, I bought a whole pineapple and peeled it. I carved out little holes where the brown pits are, and very thinly sliced pineapple rounds.  I then placed the "flowers" in a cupcake tin, and baked for 30 minutes at 220 degrees fahrenheit.  After 30 minutes, I flipped the flowers over and baked for another 30 minutes.  I took them out of the oven and let them dry on a paper towel over night.

In the morning, the flowers were still too wet.  I put them back in the cupcake pan and baked for 20 minutes at 320 degrees fahrenheit.  They came out a little browner than I would have liked, but ended up really liking the end product.

I really like this cupcake, and I hope I get to make it for you one day! 

Out of...?

Lea Romingquet

Here are some short cuts if you run out of some ingredients!

Buttermilk - 1 cup of milk (cows, soy, almond, rice, etc) to 1 tablespoon of apple cider vinegar.

Powdered Sugar - 1 cup of white granulated sugar to 1tablespoon of corn starch - blend well in a blender until it's a fine powder

Heavy Cream - 3/4cup of milk (cows, soy, almond, rice, etc) to 1/3 cup butter.  Melt the butter, then stir into milk.

Vegan Egg Substitute - 1 tablespoon of ground flax seeds to 3 tablespoons of cold water.  Mix well until gelatinous